When I stray from my paleo eating plan, I seem to have the least problems if I stay with organic foods. So … my family tries to keep me on the straight and narrow. Even at the holidays!
This year, my daughter brought ingredients to make a fully organic pumpkin pie. Of course, we made a traditional one, too. But – guess which one was eaten up? Yep! I’m telling you, there was not ONE bite left of this pie!
We will definitely be making this for Christmas 🙂
I’m not sure where she found all her recipes – or how much the ingredients cost – but here is what I found!
- 2 C Organic Pastry Flour
- ½ tsp. Salt
- ¼ tsp. Baking Powder
- ½ C Organic Safflower Oil
- ¼ C Water
Preheat oven to 325°F. Put your dry ingredients in the pie pan and mix well with your hands. Add wet ingredients and mix with your hands – until it is blended. Once it’s mixed, start smooching it out towards the edges of the pie pan. Leave a little extra at the lip of the tin and using a pinching method make the little scalloped edges.
Pre-bake this crust for 10 minutes.
While this is baking, mix up the filling:
- 1 can Organic Pumpkin
- 1 1/2 cup Organic Heavy Whipping Cream
- 1/2 cup packed Organic Dark Brown Sugar
- 1/3 cup Organic Cane Sugar
- 1/2 teaspoon salt
- 2 Organic, Free Range Eggs plus the yolk of a third egg
- 4 teaspoons Trader Joe’s Pumpkin Pie Spice
Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk all together. Pour into pie shell. Turn oven up to 425°F and bake pie at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
Just before serving, whip up your creamy topping:
- 1 Cup Organic Whipping Cream
- 2 Tablespoons Organic Cane Sugar
Whisk together for 10 minutes – and put on top! MMMMMMM!